Nutty Cinnamon Chocolate Chip Cookies

Before we start, I think I should introduce myself. I am the Cookie Monster. All of my friends will tell you that I spend more time with oven mitts on, sliding bubbling cobblers and golden-topped cakes out of the oven than the average 21-year old. While I love a good poppy seed muffin and certainly won’t say no to an ooey gooey sticky toffee pudding, I have a confession to make – any time, any day, over any other dessert, I would rather be eating a cookie. So, rather than half-heartedly providing you with recipes that I love, but that I wouldn’t eat all day, every day, I figured I would just own up to my addiction and provide you with a slew of my favourite cookie recipes.

The fickle Scottish weather often leaves us no choice but to stay inside all day; rather than rot your brain out watching yet another episode of Downton Abbey, I suggest that you hole up in the kitchen instead. And then when you do settle down with Lady Mary and Branson, you’ll have something to keep your mouth as well as your eyes fully occupied.

These cookies easily could have been over the top. So many different flavors playing against one another can end in disaster or divine revelation. Luckily, these bad boys fall into the latter category. The cinnamon, which seems like an odd addition, doesn’t really taste like cinnamon. Instead, it plays more in the background, warming the palate and rounding out the flavors in the cookies. The nuts bring great crunch and help create that salty-sweet contrast that everyone loves. And the chocolate? Well, who doesn't like a little chocolate?

Makes about 3 dozen

250 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
175 grams butter, at room temperature
200 grams light brown sugar
100 grams dark brown sugar
100 ml smooth peanut butter
2 large eggs, at room temperature
2 teaspoons vanilla extract
100 grams salted peanuts
150 grams chocolate chips

Preheat the oven to 175°C. In a medium bowl, whisk flour, baking soda, salt, and cinnamon together. Meanwhile, cream the butter and sugars together until light and fluffy. Beat in the peanut butter, scraping down the sides of the bowl as necessary. Beat in the eggs, one at a time. Mix in the vanilla extract. Fold in the peanuts and chocolate chips. Chill the dough in the fridge for 30 minutes. Scoop heaping tablespoons of the dough onto baking sheets lined with parchment paper. Bake for 12 minutes, rotating the sheets halfway through. Cool on a wire rack. Serve sprinkled with cinnamon sugar and with a mug of hot chocolate.

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